Lemony Tarragon Vinaigrette
This bright and zesty Lemony Tarragon Vinaigrette is a versatile, all-purpose dressing that comes together in just 5 minutes, perfect for elevating salads, grilled vegetables, or delicate fish dishes.
For 6 servings
Measure all ingredients: In a medium bowl or a jar with a tight-fitting lid, combine the fresh lemon juice, Dijon mustard, dried tarragon, granulated sugar (if using), sea salt, and freshly ground black pepper.
Whisk or shake to combine: If using a bowl, whisk the ingredients together until well combined. If using a jar, secure the lid and shake vigorously for about 15-20 seconds.
Emulsify the oil: Slowly drizzle the extra virgin olive oil into the lemon juice mixture while continuously whisking vigorously. If using a jar, add the olive oil, secure the lid, and shake vigorously for another 30-45 seconds until the mixture is thick and creamy.
Check consistency and taste: The vinaigrette should be emulsified, appearing slightly thickened and opaque. Taste and adjust seasoning as needed, adding more salt, pepper, or a tiny pinch of sugar if desired to balance the flavors.
Rest and serve: For best flavor, let the vinaigrette sit for at least 10 minutes before using to allow the flavors to meld. Whisk or shake again just before serving.
Storage: Store any leftover vinaigrette in an airtight container in the refrigerator for up to 5-7 days. The oil and acid may separate upon standing; simply whisk or shake well to re-emulsify before each use.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh ingredients: Always opt for freshly squeezed lemon juice over bottled for the brightest flavor. If you have fresh tarragon, use 1 tablespoon of finely chopped fresh tarragon instead of dried.
- 2Adjust to your taste: This recipe is a guideline. Feel free to adjust the ratio of oil to acid, or the amount of salt, pepper, and sugar to suit your personal preference.
- 3Emulsification trick: If your vinaigrette isn't emulsifying well, add another 1/2 teaspoon of Dijon mustard and whisk/shake again. Dijon is a great emulsifier.
- 4Room temperature oil: Using olive oil that is at room temperature can sometimes help with better emulsification compared to very cold oil.
Adapt it for your goals.
Herb Swap
Substitute dried tarragon with other dried herbs like dill, chives, or a blend of Italian herbs for a different flavor profile. Fresh herbs can also be used, tripling the quantity.
Citrus TwistCitrus Twist
Replace lemon juice with lime juice, white wine vinegar, or apple cider vinegar for a different acidic base. You can also add a teaspoon of lemon zest for an extra aromatic punch.
Garlic InfusionGarlic Infusion
For a more robust flavor, add 1 small clove of garlic, minced very finely, to the vinaigrette mixture before emulsifying.
Why this is on our healthy list.
Heart-Healthy Fats
Extra virgin olive oil is rich in monounsaturated fatty acids, which are known to help reduce bad cholesterol levels and support cardiovascular health.
Vitamin C Boost
Fresh lemon juice provides a good source of Vitamin C, an essential antioxidant that supports immune function and skin health.
Antioxidant Properties
Both olive oil and tarragon contain antioxidants that help combat free radicals in the body, reducing oxidative stress and inflammation.
Frequently asked questions
When stored in an airtight container in the refrigerator, this Lemony Tarragon Vinaigrette will last for up to 5-7 days. Remember to shake well before each use as the oil and acid may separate.
